Asparagus & Potato Pizza

If you haven't put potatoes on pizza before, be prepared: The combo will ignite your taste buds. The trick is to slice them very, very thin. To add even more dazzle, try drizzling a bit of pesto on the finished pie.

Total Time: 0:35

Prep: 0:10

Level:
Easy

Serves:
4

Ingredients

cornmeal

1 lb. pizza dough

2 medium Yukon gold or other waxy potatoes (about 8 oz)

12 oz. asparagus

½ red onion

2 tbsp. olive oil

Kosher salt and pepper

2 oz. thinly sliced provolone cheese (about 6 slices)

Directions

Heat oven to 425°F. Dust a baking sheet with cornmeal. Shape the dough into a 16-in.-long oval or rectangle and place on the prepared baking sheet.

In a large bowl, toss the potatoes, asparagus, onion, oil, 1/2 tsp salt and 1/4 tsp pepper. Scatter the vegetables and cheese over the dough and bake until the potatoes are tender and the crust is golden brown and crisp, 20 to 25 minutes.